Slim Schnitzel Viennese style
easy
45 mins
45 mins
Ingredients
- 700 g waxy potatoes
- 1 (approx. 60 g) Onion
- 1 teaspoon (10 g each) + 3 tablespoons oil
- 150 ml Vegetable broth (instant)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 3 tablespoons (10 g each) White wine vinegar
- 1 (approx. 150 g) Tomato
- 150 g Lamb's lettuce
- 4 discs lean pork cutlet (approx. 120 g each)
- 1 Protein (size S)
- 25 g Breadcrumbs
- 7-10 Tbsp Lemon slice
Directions
- 1
Cook the potatoes in boiling water for about 20 minutes. In the meantime peel and finely dice the onion. Heat 1 teaspoon of oil in a frying pan and sauté the onion. Deglaze with stock and season with salt and pepper. Stir in vinegar and 1 tablespoon of oil and let it cool down.
- 2
Drain the potatoes, rinse with cold water and drain. Peel the potatoes, cut into slices and mix with the vinaigrette. Let potato salad steep for at least 1 hour. Wash the tomato, cut into quarters, remove seeds and cut the flesh into fine cubes. Clean, wash and drain the lamb's lettuce. Wash the pork, dab dry and tap flat. Halve the schnitzel and season with salt and pepper. Whisk the egg white in a deep plate. Sprinkle breadcrumbs in a deep plate. Turn meat first in egg white and then in breadcrumbs.
- 3
Halve the schnitzel and season with salt and pepper. Whisk the egg white in a deep plate. Sprinkle breadcrumbs in a deep plate. Turn meat first in egg white and then in breadcrumbs. Heat 2 tablespoons of oil in a coated pan and fry the escalopes on both sides for about 3 minutes each. Mix field and potato salad and arrange on plates with the cutlets. Sprinkle with tomato cubes and serve garnished with lemon
Nutrition Facts
370 kcal
33 g
12 g
33 g
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